Chocolate and orange cake

Name: Chocolate and orange cake - Iosefina C.
Ingredients: Base: 3 eggs; 6 tablespoons sugar; 6 tablespoons milk; 6 tablespoons oil; 6 tablespoons flour; 2 tablespoons cocoa; 1 teaspoon baking powder. Cream: 200 ml unsweetened liquid cream (I use Pilos from Lidl; the red box of 200 ml); 6 tablespoons sugar; 200 g dark chocolate. Syrup: juice from one orange; 2 teaspoons powdered sugar; approximately 70; 100 ml water. Decoration: 1 tablespoon of chocolate cream + 150 ml sweetened liquid cream (Meggle); orange peel.

Dessert - Chocolate and orange cake by Iosefina C. - Recipia

Chocolate and Orange Cake I made this cake for a friend who loves chocolate, and the combination with orange worked out perfectly. It’s a small cake, prepared in an 18 cm round pan, with a simple cocoa sponge, chocolate cream, and orange syrup. The cream needs to be prepared in advance because it requires an hour in the fridge before being whipped. The cake should then chill for at least three hours before slicing. Quick Info Total time: about 5 hours and 30 minutes, including chilling the cream, cooling the sponge, and the cake's refrigeration time Preparation time: about 45 minutes, not including cooling time Baking time: about 30 minutes Servings: approximately 6-8 slices, depending on portion size Difficulty: medium Recipe type: chocolate orange cake, suitable for birthdays and festive meals Pan used: round pan with a diameter of 18 cm Ingredients For the sponge 3 eggs 6 tablespoons sugar 6 tablespoons milk 6 tablespoons oil 6 tablespoons flour 2 tablespoons cocoa powder 1 teaspoon baking powder A pinch of salt For the chocolate cream 200 ml unsweetened liquid cream 6 tablespoons sugar 200 g dark chocolate, broken or chopped For the orange syrup Juice of one orange 2 teaspoons powdered sugar About 70-100 ml water For decoration 1 tablespoon of chocolate cream 150 ml sweetened liquid cream Grated orange zest Instructions 1. Preparing the chocolate cream In a small saucepan, combine the unsweetened liquid cream and sugar. Heat the mixture until it starts to boil, then remove the pot from the heat. Add the chopped chocolate and stir until completely melted. You should achieve a smooth cream with no chocolate pieces remaining. Let the cream cool slightly, then refrigerate for about an hour. After chilling, whip the cream. Start on low speed, then gradually increase the speed. Continue until the cream becomes smooth and fluffy. Set aside one tablespoon of this cream for decoration. The rest will be used between the sponge layers and for covering the cake. 2. Baking the sponge Preheat the oven to 170 degrees Celsius. Line the bottom of an 18 cm round pan with parchment paper and grease the sides with butter. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until foamy. Add the sugar and mix for another 2-3 minutes. Incorporate the yolks one at a time, then add the milk and oil, mixing after each addition. Finally, sift the flour with the cocoa powder and baking powder, and gently fold them into the mixture with a spatula. Mix gently from the bottom up to avoid deflating the egg whites too much. Pour the batter into the prepared pan and bake for about 30 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, the sponge can be removed from the oven. Let the sponge cool completely, then remove it from the pan and cut it into three layers. The top can be leveled if it has risen unevenly. The trimmed piece can be placed in the middle of the cake. 3. Preparing the syrup Mix the orange juice with the powdered sugar and 70-100 ml of water. The amount of water can vary depending on how much syrup you want and how flavorful the orange is. The syrup should be used cold for soaking the layers. 4. Assembling the cake Place the first sponge layer on a serving plate or small dish. Soak it with the orange syrup, making sure not to pour it all in one spot. Distribute the syrup as evenly as possible. Spread a portion of the chocolate cream on top. For easier division, you can initially divide the cream into about three parts, keeping the tablespoon for decoration with whipped cream separate. Add the second sponge layer, soak it, and cover it with another layer of cream. Place the last layer, add syrup, and spread a thinner layer of cream on top. It’s important to keep enough cream to cover the sides of the cake as well. 5. Decorating the cake Whip the 150 ml of sweetened liquid cream until it starts to thicken. Add the reserved tablespoon of chocolate cream and whip for a few more seconds until combined. Use this mixture to cover the cake all around and on top. Finally, sprinkle with grated orange zest. Chill the cake in the fridge for at least three hours before slicing and serving. After this time, the layers will have soaked, and the cream will have a more stable texture. For cleaner slices, use a thin, wide knife. Run the blade under warm water, then wipe it and cut the slice. Why I make this recipe often It’s a small-sized cake, perfect when a large dessert isn’t needed. The sponge is made from common ingredients, and the flavor is distinctly chocolate with a fresh orange aroma in the cream, syrup, and decoration. I also like that it can be prepared a few hours in advance. The time spent in the fridge helps the cake set, making it easier to slice after cooling. Tips and Variations Tips Let the sponge cool completely before cutting. If it’s still warm, the layers may break more easily. The chocolate cream must be cooled before whipping. If it’s too warm, it won’t achieve the same fluffy consistency. Don’t pour all the syrup in one spot. Soak each layer gradually so that the sponge remains moist but doesn’t become too soggy. For assembly, it’s helpful to divide the cream into three roughly equal parts. The final layer on the cake should be slightly thinner, as you need cream for the sides as well. If the top of the sponge has risen in a dome shape, trim it to create a flatter surface. The removed piece can be used in the middle of the cake as indicated in the recipe. Substitutions For the chocolate cream, use unsweetened liquid cream and dark chocolate. It’s not recommended to substitute with pre-whipped cream, as the cream is prepared by heating the cream with sugar and melting the chocolate. For decoration, sweetened liquid cream is used separately. The two types of cream remain distinct in the recipe: the unsweetened goes into the chocolate cream, while the sweetened is whipped for covering the cake. Variations If you want a larger cake, adjust the quantities for a bigger pan. The orange flavor can be made more subtle by using less zest for decoration or more intense by using the entire amount of prepared syrup. The basic recipe remains the same. Serving Ideas Serve the cake cold, after at least three hours of refrigeration. Cut thin slices, as the chocolate cream is dense, and the sponge is soaked. The grated orange zest is sufficient for decorating this cake and maintains the connection between the chocolate cream, syrup, and sponge. Frequently Asked Questions How long should the chocolate cream stay in the fridge? The cream needs about an hour in the fridge before being whipped. After it’s whipped and used for assembly, the cake should chill for at least three hours in the fridge. Can I bake the sponge in a larger pan? Yes, but the quantities need to be adjusted for the size of the new pan. The recipe is calculated for a small 18 cm round pan. How can I tell if the sponge is baked? Insert a toothpick in the center of the sponge after about 30 minutes. If it comes out clean, the sponge is baked. If it has batter on it, it needs more time in the oven. Why is the sponge cut into three layers? The sponge is used in three layers, each soaked and covered with cream. If the top has risen unevenly, it can be leveled, and the trimmed piece can be placed in the middle of the cake. When is the easiest time to cut the cake? After at least three hours in the fridge. For cutting, use a thin, wide knife, warmed under a stream of hot water and then dried. Nutritional Values The values are estimates and depend on the type of chocolate, cream, and the number of slices. For one slice from 8, the cake has approximately: Calories: 430-480 kcal Protein: 6-8 g Carbohydrates: 45-55 g Fats: 25-30 g These values include the sponge, chocolate cream, syrup, and whipped cream decoration. They do not represent an exact nutritional analysis, as the products used may have different values. Storage and Reheating The cake can be stored in the fridge, covered, until serving. It’s recommended to be consumed cold, after it has set well. Do not reheat. Just let it sit for a few minutes at room temperature before serving if you prefer the cream to be a bit softer.

Chocolate and orange cake

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